ADOBO RICE INGREDIENTS: 1-1/2 tsp salt

1 1/2 to 2 pounds of pork

2 bay leaves
shoulder or butt, cut into 1-1/2"
1/2 teaspoon ground black
cubes
INGREDIENTS: 8-10 cloves garlic
pepper
1/2 k. pork kasim, cubed 1 pc. bay leaf 1 cup white vinegar
Oil
1/3 cup vinegar 2 tbsps. garlic, minced 1 cup water
1/3 cup soy sauce cooking oil for frying << Automated Metric Conversion Calculator >>
2 cups water 6 cups rice, cooked
2 tbsps. chopped garlic,
1 tsp. ground black pepper
toasted
DIRECTIONS:
1 tsp. salt
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1. Cut pork into serving pieces.

DIRECTIONS:
In a saucepan combine pork, vinegar, soy sauce, water,
pepper, salt, bay leaf and garlic. Cover mixture and cook over
high heat. Allow to boil then reduce heat to medium. Keep
covered and continue to cook until pork becomes tender
(about 1 hour). Remove pork from sauce (reserve sauce).
Flake pork and deep-fry in hot oil until crisp and toasted. Drain
and set aside.
2. Put pork and all other ingredients except oil into a pot and
marinade for at least 1/2 hour.
3. Bring to a boil, then reduce heat and simmer until pork is tender.
4. Revome pork from pan.
5. Boil liquid over high heat until reduced and thickened.
6. Strain into small bowl and spoon fat from top into frying pan.

7. Add oil and fry the pork pieces until brown and crisp.
In a wok, re-heat 3/4 cup of adobo sauce. Add cooked rice and
mixed well. Cook for another five minutes over moderate heat,
stirring occasionally. Transfer mixture in a platter and top with
adobo flakes. Top with toasted garlic. (Makes 6-8 servings).

ADOBONG BABOY (PORK ADOBO)